The crunchy bit is just burnt sugar. I will go look it up to be precise, but from memory, it is just caster sugar (fine white sugar) sprinkled on top of cooked custard (or similar) heated with a small gas torch or under the grill.
Just found a recipe. It actually calls for brown sugar: After refrigerating the custard for about 1 hour, or until firm, sprinkle a layer of brown sugar evenly over the top. Place under griller at moderate heat until sugar caramelises; watch carefully that sugar does not burn. Refrigerate again until ready to serve.
Last edited by Netix; June 28th, 2007 at 06:45 PM.
: More info.
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